This is a dense bread which has a rich and slightly sweet flavour. You could make it as an alternative to
German pumpernickel and it goes just as well with smoked cheeses and meats.
Place any leftover starter in a jar with a loose-fitting lid and store in the 'fridge. Feed from time to time with equal volumes of rye flour and water.
Weighing the starter and water gives more control over the ratios of the ingredients in your dough and is always recommended.